GOLDEN TAIPEI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed lo mein cooling below raw chicken in WIC. CDI - PIC rearrange to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical sanitizer machine dispensing sanitizer at 10ppm. CDI - PIC primed machine and sanitizer dispensed at 50ppm. EHS advised PIC to let machine run a couple times to ensure dish machine is running correctly before using for sanitization. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed hot sour soup HH below 135F. PIC stated temperature gage was terned Dow by accident. CDI - PIC reheated to 165. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket reading over 200ppm. CDI - PIC diluted sanitizer to 75ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw chicken marinated in cornstarch cooling in prep top above fill line. CDI - PIC halved product and moved to WIC for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed several items in WIC, prep unit, and low boy with out covers on food items. CDI - PIC added covers to prevent contamination. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken container stored on the floor. CDI - PIC moved off the floor to prevent contamination.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several scoops, bowls, and containers with handle inside food. CDI - PIC removed handles.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet nesting in utensil, stored as clean. CDI - PIC rearranged to allow for air drying.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls with visible buildup and food debris. Increase cleaning frequency. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiling at WIC in need of repair. Repair/replace.

6-303.11 Provide required lighting intensity. Observed WIC not meeting light requirement. Increase light intensity.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed several food employees work with food, go into units, wipe gloves on clothing, touch dirty rag with out washing hands and switching gloves. CDI - food employees washed Hands and put on new gloves to prevent contamination. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above RTE items in freezer chest. CDI - PIC rearranged storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot sour soup HH below 135. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and cooked pork holding above 41. CDI - PIC moved to WIC for rapid cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in PT in large portions not moving temperature. CDI - PIC voluntarily discarded and replaced. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several shaker bottles, squirt, bottles, and containers without labeling. CDI - PIC labeled

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in kitchen propped open through throughout inspection. CDI - PIC closed door.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed vegetables stored in water in FT. CDI - PIC darned water from container. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed several items in WIC, prep top, and low boy with out covers on food items. Covers need to be added to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths, stored out of sanitizer bucket.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several TCS containers with handle inside food. CDI - PIC removed handles

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet nesting in utensil, stored as clean. CDI - PIC staked to let air dry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. observed signal use containers with food contact surface exposed.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed food items stored in non food grade plastic bags.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grill and equipment with debris and food build up. Increase cleaning frequency.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drinks stored with for sale food all over establishment (WIF, WIC, chest freezer, prep arias). Separate personal items from costumer items.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed 3 food employees fail to wash hands before donning gloves to work with food. CDI- PIC employees discard gloves before properly washing hands then replacing. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employees fail to wash hands after using soiled cloth used for handling hot pans and wiping surfaces multiple times. CDI- PIC had food employee wash hands and replace cloth, after discussion with EHS. *REPEAT*

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed tray of raw chicken stored above raw beef in Walk-in freezer. CDI- PIC had food employee adjust storage order. *REPEAT* For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cut leafy green head stored directly on storage rack in walk-in. CDI- PIC voluntarily discarded item. *REPEAT* 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard soiled gloves, wiped soiled gloves off with cloth used for prep surfaces. CDI- EHS discussed with PIC, PIC had food employee remove gloves and replace. POINTS NOT ESCALATED DUE TO OVERALL IMPROVEMENT IN SEVERITY BASED ON PREVIOUS INSPECTION REPORT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pans of boiled chicken and cooked shrimp held in flip top temping above 41F. PIC stated that items had been prepped earlier in the shift and were placed in unit for service. CDI- after discussion with EHS, PIC had food grade bags of ice placed on food for rapid cooling and temp maintenance. *REPEAT* points not escalated due to overall improvement based on previous inspection report. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). During initial portion of inspection EHS observed food employees writing in prep dates for TCS food held throughout establishment. TCS food had been maintained without labeling for more than 24hrs. CDI- EHS discussed with PIC, PIC had food employees continue task. Ensure all TCS requiring date marking are properly labeled when held or intended to be held for more than 24hrs. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). SEE ABOVE COMMENT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sushi rice being held without time label prior to start of inspection. CDI- EHS discussed with PIC. Ensure that TCS foods included in TPHC procedures are properly labeled with correct discard time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed boiled chicken cooling in melted ice bath under running water in prep sink, boiled chicken and cooked shrimp cooling in flip top with lids open. CDI- EHS discussed effective cooling methods, PIC added ice to container and had ice bags placed on items for rapid cooling. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on low reach-in cooler units on cookline.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed lids covering bins holding flour with debris and gaskets in need of cleaning. Increase cleaning frequency. *REPEAT*

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsinks with food residue accumulation around and on handles. Increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on walls throughout establishment, areas under and behind equipment needing cleaning. Increas cleaning frequency. *REPEAT*

6-303.11 Provide required lighting intensity. Observed lighting in Walk-in cooler below 10 foot-candles. Increasing lighting *REPEAT*

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink with no lid. -CDI- EHS educated food employee on proper employee beverages for kitchen area and item was discarded. -0-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee used cell phone and then return to handle clean equipment and utensils without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handsink at BOH. -CDI- PIC relocated items. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handsink to rinse out items and food employee use handsink to wet a rag. -CDI- EHS educated both on proper use of handsink and handsink was properly cleaned out. **REPEAT** -2-

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P- Observed tofu received at 43-44F, cut cabbage at 51-55F, and raw shelled eggs at 48F. -CDI- PIC set items aside and labeled them and called to have delivery drivers return to return the food. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items in WIC with no protective covering. Observed condensation drippage in WIC that could easily contaminate food. **REPEAT** -1.5- 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed food employee use a gloved hand to handle a wiping cloth to wipe out the pan and use same gloved hand to handle raw broccoli to prepare an order. -CDI- EHS educated food employee on proper food contact surfaces and items were discarded. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery and oranges stored over RTE rice and other items and unwashed zucchini stored over RTE sauces and other items in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw ground pork stored over raw shrimp in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in prep unit and lowboy. Observed ambient air of prep unit at 38F and lowboy at 46F. -CDI- PIC voluntarily discarded all items not prepared today and placed other items in WIC to cool back down. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles with no labels. -CDI- PIC properly labeled items. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared today cooling at a low rate such as rice, chicken, and pork. Items were found cooling in large bus tubs densely packed. Observed items prepared today cooling in prep units and lowboys. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers and moved other items from other units into WIC to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door in kitchen area not fully closed with small gaps. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean pans stacked wet. **REPEAT** -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed lids covering bins with debris and RIC and WIC in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on walls and other areas. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/chipped floor tiles throughout. Observed missing ceiling tile near WIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in WIC, prep unit, and lowboy. -0- 6-303.11 Provide required lighting intensity. Observed one light bulb in WIC near door providing very minimal lighting in unit.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bins blocking hand wash sink..CDI..bins were removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food in hand wash sink. CDI sink was cleaned out..REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food throughout facility without lids thaw was not cooling.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed food not dated,that was prepped the previous day and held overnight.CDI.Food was dated ..REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - Observed food not dated,that was prepped the previous day and held overnight. CDI..food was dated. Please see general comments..REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in use squeeze bottles without labels..CDI labels were added

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean pans stacked wet.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout facility. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed lids covering bins with debris and also noticed RIC and WIC in need wiping down.REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility in need of cleaning

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee working with raw meat with bare hands then start to handle utensils. CDI..Employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee using cellphone while prepping food. CDI ..employee change gloves and wash hands.

. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed towels and food debris in hand sink(s)..CDI Items were removed and sink cleaned out.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed TCS food prepped from previous day without dates mark. CDI .. Dates were added. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed TCS foods prepped from pervious day without dates. CDI Dates Added.. Dates were on the containers in the WIC but nothing on the containers in Prep unit or RIC under prep unit. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door ajar. Door was closed however, during inspection the door was ajar again. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of carrots stored on floor in WIC.. CDI..Bag was placed on shelf.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several food items stored in cans( sauces and bamboo shoots) REPEAT.. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving where clean dishes are stored , rusting.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee actively washing dishes in 76F water. CDI.. Sink was emptied and fresh water was made 115F

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed cooler doors in need of cleaning. Also observed hood in need of cleaning. Grease build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tile throughout the kitchen

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone stored on shelf with Togo items.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.Observed lip of ice machine in need of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few pans and plates with debris. CDI..Items moved to 3 comp to w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken , and tofu above 41F CDI.. Chicken and tofu was discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed shrimp sauce, 2-3 pans of chicken in WIC according to PIC dated incorrectly. CDI..Correct dates were added.REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle.CDI PIC added label to dish detergent.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pans of chicken, shrimp sauce, fried chicken cooling while lids tightly on or tightly wrapped in plastic. CDI..PIC removed wrapping and lids. Items still had time to cool down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door ajar 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pests crawling on wall. EHS only saw one

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls stored in raw chicken and beef. REPEAT.. CDI.. Bowls were removed. REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Also scoop handle stored in uncooked rice

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed food stored in open metal cans

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility throughout in need of cleaning REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed both hand sinks blocked. CDI..PIC moved waste bins. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels or alternate for hand drying. CDI.. PIC provided paper towels

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed cucumbers over washed lettuce. CDI PIC corrected food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F please see temp chart. CDI Food was voluntarily discarded. Facility has willing closed.REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several containers marked for 5/5 and 5/7. Per PIC items were made on 5/8..CDI..PIC voluntarily discarded items.REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.Observed lettuce stored in untrained water. CDI ..PIC throw out lettuce

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. observed bowl stored in cook chicken. CDI.PIC removed bowl

4-501.11 Maintain equipment in good repair. Observed WIC cooler ambient temperature at 44F, took temp several times with same reading. EHS will return to check WIC, Facility voluntarily closed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris on shelving through facility where food are dry goods are stored

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility throughout in need of cleaning REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf .Observed not V&D plan or procedure. EHS left literature for V&D For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown rice being held at 125F CDI PIC voluntarily discarded rice. Added more rice that was at temp. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yellow tail tuna, smoked salmon and regular salmon above 41f see temp chart. CDI PIC moved items to WIC to quickly cool down For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items wiitout date marking. CDI. PIC dated items For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers and squeeze bottles without labels. CDI PIC labeled items

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee use same bowl for raw chicken and raw beef. Also observed pork in WIC hanging out of uncovered bucket. When WIC door is open plastic curtains rubs against raw meat. CDI PIC put lid on bucket and moved items over

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls and floors, need to clean.. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine accumulating black reside inside on ice contact surfaces. Clean more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Oserved cooked chicken, cooked shrimp and cut cabbage being stored in fliptop/ RI unit at cook line with temperatures above 41F. PIC stated that items are frequently pulled out for service. And that they have been in the unit for around 3 hours. Observed raw chicken in RI2 with temperatures above 41F. PIC stated that this item was brought here from the WIC around 2 hours ago and is frequently taken out of cooler. CDI: PIC moved items to WIC to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 3 large pans of fried chicken cooling at ambient temperature on prep table for around 30 minutes. Chicken was 100F. PIC moved chicken to WIC to quickly cool to below 70F within an hour and a half. 45 minutes in WIC, chicken temperature was 78. Cooling calculation determined this method was inefficient. Observed rice noodles cooling from prep in WIC. After 22 minutes, EHS observed one degree fall in temperature and inefficient for cooling method. Observed pooled raw shell eggs in RI cooling from prep. CDI: Chicken moved to WIF to continue cooling to get below 70 in 15 minutes. Rice noodles moved to WIF to continue cooling quicker. EHS observed fall in temperature for chicken and rice noodles during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed main back door open and screen door had screen separating at the bottom. Screen door needs repair. Main door should be left closed. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in establishment. PIC stated that they have a pest control company that services them once a month.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three food employees in kitchen without hair restraint. CDI: Employees put on hats.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up accumulating in RI units and gaskets. Keep clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors near cook line and under equipment in need of cleaning due to build up of food debris and grease. Keep clean.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open can of monster sitting on shelf in reach in over food. Observed employee bottled drink stored on prep surface. CDI - Both beverages were removed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employees chopping cabbage with bare hands. CDI - Cabbage touched with bare hands was voluntarily discarded. PIC and EHS corrected employees and had them wash hands and put on gloves. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by rolling bin in back of kitchen. CDI - Bin was moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife, scoop, and a metal pan stored as clean with food debris on them. CDI- Items were moved to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed main back door open and screen door had screen separating at the bottom. Screen door needs repair. Main door should be left closed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed fork handle in rice. CDI - Fork was moved out of rice.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred cutting boards. Needs to be resurfaced or replaced. REPEAT. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed single use jug cut and being used as a scoop. CDI - Makeshift scoop was discarded.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles around ice machine and dish machine. Needs repair.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee grab raw beef with bare hands after chopping and begin cooking food without changing gloves and washing hands. CDI - EHS had PIC ask employee to wash hands. Employee started washing hands with gloves on and PIC interrupted and had employee remove gloves and wash hands correctly. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employees chopping broccoli with bare hands. CDI - PIC and EHS corrected employees and had them wash hands and put on gloves. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork and shrimp at 44F sitting in container on top of food in flip top. CDI - Food had been moved to cooler recently and was moved to cool in WIC. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P. Observed pork in reach in stored in a grocery bag. CDI- Pork was put into an appropriate container. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred cutting boards. Needs removal or replacement.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed personal beverage cup with no lid sitting on prep table and cup of milk for employee consumption on shelf with plates. CDI - Cups were removed by PIC. REPEAT.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee cooking raw chicken, grab raw chicken with bare hands then rinsed hands off at wok and begin to move to chicken in deep fryer that was RTE. CDI - EHS interrupted employee and PIC had employee wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed cooked ribs stored under raw shrimp in WIC. CDI - Storage order was corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed knives on knife strip with food debris on them. CDI - PIC wash/rinse/ and sanitized knives.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken sitting out at 55 F. Observed chicken in prep cooler at 43. Observed chicken at 47F and shrimp at 45F in reach in. CDI - Food was moved to WIC to cool. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach in kitchen. PIC stated pest control had visited this morning. 6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed gap under screen door in kitchen to large to prevent pest or insect entry. Keep main door closed or repair screen door.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on clean avacados. Stickers should be removed when washed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris build up on dry storage containers. Needs cleaning. REPEAT. No escalation of points due to improvement of items on last inspection.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open cans of monster sitting on prep tables. CDI - Monsters were discarded by PIC.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employees not washing hands when coming in and out of the kitchen and changing tasks. CDI - EHS discussed proper handwashing with PIC and PIC would step in and discuss proper handwashing and when to wash with employees. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed multiple employees wash hands and recontaminate hands by turning off faucets with bare hands. CDI - EHS and PIC had employees rewash hands and instructed them on the proper procedure by using the paper-towels to turn off the faucet.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting zucchini with bare hands. CDI - EHS and PIC had employee wash hands and put on gloves to finish cutting zucchini.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large containers and trash can blocking handsink next to back door in kitchen. CDI - Large containers and trash can were moved to allow access to handsink. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bleach sanitizer in dish machine reading 0ppm sanitizer. CDI - PIC will use 3-comp sink to wash/rinse/ sanitize and contacted technician to repair dish machine. VERIFICATION REQUIRED. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed PIC clean a knife and go to place it back on the magnet strip without sanitizing. CDI - EHS stopped PIC and had the knife placed in the sanitizer. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed crab at 50F, pork at 53 F, and garlic in oil at 50 F in flip top cooler. CDI - Food was voluntarily discarded by PIC. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets with no labels. CDI - PIC labeled buckets.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of black residue and debris on dish caddy’s at dish machine. Needs cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink next to back door blocked by rolling trash can. CDI - Trash can was moved. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handsink. CDI - Ice was melted and EHS discussed handsink policies with PIC.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken over raw beef and eggs in WIC. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed utensils stored under table next to grill with dust and debris on them. CDI - Utensils were moved to be cleaned at 3- comp sink. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at 3-comp sink reading less than 50 ppm bleach sanitizer. CDI - Bleach was added to increase concentration.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rice in WIC which was left cooling overnight at 53 F and 60 F. CDI - Rice was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken, egg rolls, dumplings, and other items in reach in at 46 F. CDI - All food in unit was voluntarily discarded. Reach in ambient temperature was reading above 41 F. Food will not be placed in unit until a technician comes to repair unit. REPEAT.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rice left cooling overnight in WIC covered with lid and in a large container. CDI - Rice failed to cool and was voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bleach sanitizer at less than 50 ppm. CDI - Bleach was added to increase concentration.

4-501.11 Maintain equipment in good repair. Observed reach in not holding temperature. Needs repair.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee turn off faucet with bare hands and begin working with food by wrapping noodles in plastic and carrying them into the WIC. CDI - EHS had PIC ask employee to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink next to back door. CDI - Papertowels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed noodles at 54 F and pork at 52 F in flip top. Observed wings at 48 F and garlic in oil at 58 F in reach in. CDI - Noodles and pork were moved to be cooled and wings and garlic were voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottles of different liquids and shakers of spices with no labels. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed main back door open and damage to the bottom of the screen door which would allow for insect entry to facility. CDI - Main back door closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed large bin of meat and noodle on floor of kitchen. CDI - Food was moved off of floor.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths on prep tables. CDI - wiping cloths were removed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensils in rice with handle in contact with food.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-use cups on floor in back storage room. CDI - Cups were moved off the floor.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility using plastic jug cut into a scoop shape to scoop cooked rice. CDI - Plastic makeshift scoop was discarded by PIC.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility was missing updated Employee Health Agreement with 2017 Food Code changes. CDI - EHS provided PIC with updated Employee Health Agreement and reviewed changes.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have a vomiting or diarrheal cleaning procedure. CDI - EHS provided PIC with link to state created procedures and reviewed requirements with PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed noodles in WIC at 46 F. PIC stated noodles were left in WIC cooling overnight. CDI - Noodles were voluntarily discarded.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed PIC was missing the written procedures for holding sushi rice on TPHC. CDI - PIC was provided with a new template and filled out a new procedure form to maintain in facility.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed noodles cooling in WIC in deep full plastic container and covered with plastic wrap. CDI - Noodles were voluntarily discarded and discussion on proper cooling methods were had with a PIC.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of different liquids with no labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small insects on magnet strip for holding knives. Bugs were discovered under knives on the strip. EHS suggested PIC call pest control to have facility treated.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop in sugar and rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust and debris on shelving in kitchen.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and corners of flooring had build up of residue and debris. Needs cleaning. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed canned employee energy drink on shelf with food and utensils. CDI - Drink was moved to a bottom shelf.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken over raw shrimp in WIC. CDI - PIC rearranged storage order. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed little food debris on plates, bowl, and knife. CDI - Items were moved to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and wings in WIC, and garlic in oil and noodles in prep top above 41 F. (See temperature chart). CDI - Chicken and garlic in oil was cooled. Wings and noodles were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on any foods in facility. CDI - Foods were either voluntarily discarded or dates were added based on the preparation dates. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils stored stacked wet.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls throughout kitchen. Needs cleaning. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp being thawed next to cooked noodles in two compartment prep sink. CDI: Education provided and food employee separated processes/food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high chlorine sanitizer levels in sanitizer buckets- 200+ppm. CDI: PIC remade sanitizer solution- 100ppm. REPEAT VIOLATION.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken cooling in walk-in cooler not meeting cooling paramaters- product dropped 0F in 60 min. See violation #31 for more details. CDI: Food employee uncovered product, stirred food, and placed in walk-in freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage and garlic/oil mix being held above 41F in make table. Products prepared 06/07/21. CDI: PIC voluntarily discarded. Observed several species of fish being held above 41F in reach-in cooler at sushi station. Ambient air temp of unit 45F. Products prepared between 2-5 days prior. See violation #45 for more details. PIC voluntarily discarded. EHS will return within 10 days to verify facility repaired sushi reach-in unit. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed crab sticks in sushi reach-in cooler with no date label. CDI: PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling on prep sink drain board at 86F. PIC stated product cooled with running water then sits to drain. Product prepared @11am. CDI: PIC moved product to walk-in cooler for rapid cooling. Observed chicken cooling in walk-in cooler covered with plastic wrap. CDI: PIC vented product for rapid cooling, then moved to walk-in freezer. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed shrimp thawing in prep sink with no running water. CDI: Food employee placed under running water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed batter for chicken wings being stored on shelf next to walk-in cooler with no lid/cover. CDI: PIC provided plastic wrap for cover. Observed container of dumplins being held inside rice cooker sitting in rice itself. CDI: PIC voluntarily discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for fried rice being stored next to steam well in plastic container. CDI: PIC placed scoop into product. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed sushi reach-in cooler with ambient air temp of 45F. PIC turned down temp on unit but still maintaining temperature @45F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed incorrect test strips for dish machine- facility has QAC strips but no chlorine. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup on vent hood filters.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grease buildup under cook line equipment along back wall.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer solution at 3-vat sink- 0ppm. CDI: PIC adjusted sanitizer to correct concentration- 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods throughout kitchen being held above 41F. PIC stated pork and tofu put out at 11am. CDI: Education provided, garlic oil mix and unsalted butter voluntarily discarded, and pork and tofu placed in WIC for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings cooling inside reach-in cooler in deep bus tub. PIC stated product was prepared at 11am. Unit designed for cold holding, not cooling. CDI: PIC placed wings on sheet pan and placed inside WIC for rapid cooling.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several scoops in various bulk product containers stored with handle in contact with product. CDI: PIC turned handles upright.

4-502.13 Single-use and single-service articles may not be reused. Observed plastic togo container being used as measuring scoops for bulk products. CDI: Education provided and PIC voluntarily discarded containers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at back door blocked by large bin of flour. CDI: PIC moved bin. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed raw shrimp thawing in prep sink in collander- cold water running but not covering product. CDI: PIC placed shrimp in bowl, filled with cold water, and left water running. REPEAT VIOLATION.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy black buildup under wok where walls and floor meet. REPEAT VIOLATION.

2-103.11 (M) Person in Charge-Duties - PF Observed manager not having knowledge of temperature control or the correct temperatures the food and cold unit needs to be. Prep unit and WIC were out of temperature.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can full of sugar stored in front of handsink. CDI-PIC moved trash can. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one of the handsinks. CDI-PIC provided soap.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over RTE soy sauce. CDI-Changed storage order and put sauce under produce. PIC did not sign due to Covid protocols

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid in need of cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish washer pulling 0ppm. PIC called maintenance while EHS was on-site. VR REQUIRED 8/20/2020

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit hold at 49F ambient air. Food was between 50F-62F. WIC was 46F, food was between 43-46F. CDI-PIC called maintenance person while EHS was on-site. PIC voluntarily closed and voluntarily discarded all food out of temp. EHS will verify that unit is working tomorrow. VR REQUIRED 8/20/2020

3-501.13 Use approved thawing methods. Observed raw chicken thawing in a sink full of water, in a prep sink. No flowing water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt, sugar, working containers of spices and flour with no labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 6 heavily dented cans, and cans dented on seams stored to be used. PIC did not understand the dangers of canned products. PIC set aside for credit and will not use. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken cooling on the dish draining board. Observed food stored on the in the freezer.

4-501.11 Maintain equipment in good repair. Obsrved prep unit and WIC not working properly. EHS will verify.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Obsrved ceiling tiles in need of cleaning and replacement.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored over customers food in the WIC and the prep units.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered drink stored on prep surface in kitchen. Observed employee Monster energy drink stored inside prep cooler with customer food. CDI: drinks relocated.

Repeat: 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee pick up spring roll with bare hands and put on plate. CDI: spring rolls discarded; tongs used.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dishes stored inside back handsink in the kitchen and at sushi bar area. CDI: dishes removed.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Bleach sanitizer found < 50ppm at 3-comp sink and spray bottle. CDI: sanitizer was corrected to 100ppm. Points not escalated due to nature of violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed multiple food items including wontons, General Tso chicken, noodles, and rice cooling in large batches inside walk-in covered with plastic. CDI: education provided on proper cooling methods; items separated into smaller portion sizes and placed on sheet trays to rapid cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of carrots stored on floor of walk-in cooler and chicken bones stored on floor of walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet cloths stored on prep surfaces throughout kitchen.

General Comment: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed single service bowls stored inside sugar, corn meal, and rice. Use scoops with handles for dispensing. Observed utensils stored in 73F water.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats stored on top of dry good and single service items in kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee can drink in prep cooler. CDI- Drink removed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed cook arranging RTE steamed broccoli on two plates of General Tso's chicken, with bare hands. CDI- PIC disposed of the two plates of food, worker washed hands and put on gloves.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility offering raw red snapper for sushi, facility did not have a letter of gurantee for this fish. Facility agreed to not offer this fish for sushi until they can provide a letter of guarantee. Facility has 10 days to provide this info.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed box of raw eggs stored right next to and touching box of cabbage. Observed container of raw chicken stored in reach in cooler above cooked rib meat. CDI- Eggs stored on separate shelf away from produce, Raw chicken moved below RTE rib meat. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed pans of dumplings and spring rolls lined with paper menus, risk of ink getting into food from menus. CDI- Pans of food voluntarily disposed of. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a few boxes of un-washed produce (avacodos, cabbage heads) stored above cooked foods on shelf in walk in cooler. CDI- Foods re-arranged with un-washed produce stored separate.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans stored as clean with greasy residue and some large pots with food debris left on them. CDI- Dirty items re-washed. 4-702.11 Before Use After Cleaning - P Observed 3 compartment sink not properly set up with sanitizer in second compartment. Wash all food contact surfaces in a 3 step process, wash, rinse, then sanitize. CDI- PIC had sink properly set up for proper wash, rinse, and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler air temp inside reading 42 degrees consistently. Most foods inside were 42-43 degrees. Due to temps being so close to 41 and degree of accuracy of thermometers, no points deducted today, however; prep cooler needs to operate below 41 to maintain food temps at 41 or below even during busier times. Will follow up that prep cooler air temp is capable of cold holding TCS foods at 41 or below.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facilty using TPHC procedure for sushi rice, rice not being time marked per procedure. CDI- Sushi rice time marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a few foods being left out to cool at room temp for extended time that were less than 135 degrees including wings at 115 degrees gen tso chicken that was 125 degrees. Be sure as foods reach 135 degrees or less during cooling that proper cooling methods are used to speed the cooling process. CDI- Items moved to shallow vented pans in walk in cooler, observed them at 70 or below by end of inspection. Observed foods actively cooling in walk in cooler in deep and tightly covered pans or tubs including boiled chicken and lo mein noodles. CDI- Foods moved to shallow un-covered pans to speed cooling, foods observed to be cooling at proper rate by end of inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no stem thermometer available. Will follow up that facility has proper thin probe stem thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions and a tub of sweet and sour sauce stored on the floor. CDI- Foods stored up, off the floor.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed floors under cook line to be very dirty with significant grease build up, need cleaning.